Sichuan Chicken Salad

Traditionally, the meat for this salad is pounded to shreds to better absorb the flavorful dressing. We got similar results by mashing it using a sturdy wooden spoon and a bowl. Just don’t use a fragile bowl. We loved the floral, piney notes of Sichuan peppercorns. Toast them over medium heat for about 2 minutes; grind them to a fine powder with a spice grinder or mortar and pestle.

In a large saucepan, place the chicken skin side down, then add the scallion whites, ginger, garlic and 1½ teaspoons of salt. Add the water and sherry, if using, fully submerging the chicken.

Bring to a boil over medium-high, then cover, turn off the heat and let sit until the chicken registers 160ºF, 15 to 20 minutes. Uncover the pan and let the chicken cool in the liquid for 30 to 45 minutes.

Remove the chicken, shred, dress, and serve

1

large English cucumber, halved lengthwise, seeded and thinly sliced crosswise on a bias

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cup dry-roasted peanuts, chopped

6

scallions (greens only)

Remove the chicken from the cooking liquid. Remove and discard the skin and bones, then transfer the meat to a large bowl. Add 2 tablespoons of the dressing, then use a wooden spoon to smash the meat, working the dressing into it and shredding it.

Use your fingers to pull the shreds into bite-size pieces. Add the cucumber and three-quarters each of the peanuts and scallion greens. Drizzle with the remaining dressing and toss until evenly coated.

Transfer to a serving bowl and sprinkle with the remaining peanuts and scallions.